Introduction

This Mushroom Pot Pie is a comforting and hearty dish, perfect for showcasing a variety of mushrooms in a rich, creamy filling encased in flaky puff pastry. It’s an elegant yet approachable meal ideal for cozy dinners or special occasions.

The image shows a round black cast iron skillet filled with a creamy mushroom casserole topped by a golden-brown, flaky pastry crust that is divided into four long, rectangular sections. The crust sits on the left side of the skillet, while the right side reveals a smooth, beige mushroom sauce with small chunks of mushrooms and specks of herbs. A silver spoon rests in the creamy sauce. The skillet is placed on a white marbled surface with some mushrooms and fresh herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons olive oil
2 pounds mixed mushrooms (such as portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups)
4 Tablespoons unsalted butter
1 yellow onion, finely chopped
1 cup diced peeled carrots (from 2 medium carrots, cut into ½-inch pieces)
4 cloves garlic, minced
1 Tablespoon tomato paste
¼ cup flour (plus more for dusting)
3 cups chopped kale (stems removed)
1 cup dry red wine
1½ cups beef stock or vegetable stock
1 teaspoon dried thyme
1 Tablespoon soy sauce (plus more to taste)
¾ cup heavy cream (plus 1 Tablespoon for egg wash)
1 sheet puff pastry (about 9 ounces, thawed)
1 egg

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In a large 12-inch ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add half the mushrooms, season with salt and pepper, and cook undisturbed until browned, about 3 minutes. Stir and continue cooking until browned all over, about 3 minutes more. Transfer to a medium bowl.
Step 3: Repeat with the remaining 2 tablespoons olive oil and mushrooms, then transfer to the bowl with the first batch.
Step 4: Reduce heat to medium and add butter to the skillet. Once melted, add onion and carrots and cook until they begin to soften, about 5 minutes.
Step 5: Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 more minute.
Step 6: Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
Step 7: Add kale, red wine, stock, thyme, and soy sauce. Season with salt and pepper. Cook for about 3 minutes until the kale starts to soften.
Step 8: Stir in heavy cream, then add mushrooms back to the skillet and mix to combine. Adjust seasoning with soy sauce, salt, and pepper as desired.
Step 9: Roll out puff pastry to a size large enough to cover the skillet. Trim into a circle shape if needed.
Step 10: Place the puff pastry over the mushroom mixture, crimp edges with a fork if desired, and gently score a stripe pattern on the pastry without cutting through.
Step 11: Whisk the egg with 1 tablespoon heavy cream to make an egg wash. Brush it lightly over the puff pastry.
Step 12: Set the skillet on a baking sheet and bake in the oven until the pastry is puffed and golden, about 30 minutes.
Step 13: Let the pot pie sit for 10 minutes before serving.

Tips & Variations

Use a mix of wild mushrooms to enhance depth of flavor and texture.
For a vegetarian version, use vegetable stock instead of beef stock.
If you prefer, add fresh herbs such as rosemary or sage for additional aroma.
To make cleanup easier, you can prepare the filling in a separate skillet and transfer to an ovenproof dish.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm gently in a 350-degree Fahrenheit oven until heated through to keep the pastry crisp. Avoid microwaving, which may make the crust soggy.

How to Serve

A black cast iron skillet holds a rustic mushroom pot pie partially covered with a golden-brown crust that has four visible strip-like layers with a bubbly, flaky texture. On the uncovered side, creamy brown mushroom gravy with visible mushroom pieces fills the skillet, with a silver spoon resting inside. To the left, a white plate holds a single serving of the pot pie, showing a thick layer of the browned crust on top and the rich sauce beneath. The setting includes two brown wine bottles and scattered mushrooms on a white marbled surface, with a glass of red wine in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Fresh mushrooms are best for this pot pie to maintain texture and flavor. If using frozen, thaw thoroughly and drain excess moisture before cooking to avoid a watery filling.

What can I substitute for puff pastry?

You can use pie crust or puff pastry alternatives, but puff pastry provides the signature flaky texture. For a gluten-free option, look for gluten-free puff pastry in specialty stores.